Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Take a good-sized cupful of ground coffee, and pour into a quart of boiling water, with the white of an egg and (he crushed shell. Stir well together, adding a half-cupful of cold water to clear. Put into the coffee-boiler and boil for about a quarter of an hour; after standing for a little while to settle, pour into your coffeepot, which should be well scalded, and send to the table. The coffee should be stirred as it boils. To make coffee au lait, take a pint each of hot made coffee and boiling milk; strain through thin muslin into coffeepot, to get rid of the grounds, and serve hot CHOCOLATE. Take six tablespoons scraped chocolate, or three of chocolate and three of coooa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich milk, let scald and serve hot; this is enough for six persons. Cocoa can also be made after this receipt. Some boil either cocoa or chocolate only one minute and then serve, while others make it the day before using, boiling it for one hour, and when cool skimming off the oil, and when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome. Cocoa is from the seed of the fruit of a small tropical tree. There are several forms in which it is sold, the most nutritious and convenient being chocolate, the next cocoa, then cocoa nibs, and last cocoa shells. The ground bean is simply cocoa; ground fine and mixed with sugar it is chocolate; the beans broken into bits are "nibs." The shells are the shells of the beau, usually removed before grinding. The Mother's Cook BookThe beans are roasted like coffee, and ground between hot rollers. LEMON SYRUP. Take the juice of twelve lemons, grate the rind of six in it, let it stand over night, then take six pounds of white ■agar, and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. A tablespoonful in a goblet of water will make a delicious drink on a hot day, far superior to that prepared from the stuff commonly sold as lemon STRAWBERRY SYRUP. Take fine ripe strawberries, crash them in a cloth, and press the juice from them; to each pint of it put a pint of simple eyrap, boil gently for one hour, then let it become cold, and bottle it; cork and seal it. When served reduce it to taste with water, set it on ice, and serve in small tumblers half filled. RASPBERRY SYRUP. Make as directed for strawberry syrup. STRAWBERRY SHERBET. Take fourteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a lemon sliced, and a teaspoonful of orange-flower water; let it remain for two or three hours. Put eighteen ounces of sugar into another basin, cover it with a cloth, through which pour the strawberry -juice; after as much has run through as will, gather up the cloth, and squeeze out as much juice as possible from it; when the Mother's Cook Book. 285 sugar is all dissolved, strain it again; set the vessel containing it on ice, until ready to serve. RASPBERRY VINEGAR. To four quarts red raspberries, put enongh vinegar to cover, and let them stand twenty-four hours; scald and strain it; add a pound of sugar to one pint of juice; boil it twenty minutes, and bottle; it is then ready for use and will keep years. To one glass of water add a great spoonful. It is much relished by the sick. Very nice. LEMONADE.